1 loaf (about 1 lb.) French bread, unsliced
2 eggs
2 additional egg whites
1/3 c. sugar
Grated peel (zest) of 2 lemons
Pinch salt
2 c. milk
1 tsp. vanilla extract
Optional: 1/2 tsp. ground nutmeg
Vegetable oil

Preliminaries: 15 minutes prior to baking, preheat oven to 400 degrees.

Procedure: Cut bread into 3/4 inch slices, saving ends for another purpose. Whisk eggs, egg whites, sugar, lemon zest and salt in a medium bowl. Add milk and vanilla extract; whisk until blended. Pour into a non-aluminum shallow baking pan. Dip bread slices in the mixture turning them twice, allowing slices to sit about 3 minutes each side. Cover with plastic wrap and refrigerate overnight.

Remove plastic wrap and sprinkle with ground nutmeg, if desired. Pour about 1 teaspoon vegetable oil in a large skillet, preferably with a non-stick surface. Heat on medium-high heat; add bread slices and brown on both sides, about 3 minutes. Place browned bread in single layer on baking sheet and bake 10 minutes in a preheated 400 degree oven. Toast should puff up and be creamy in the center.

Presentation: Serve immediately with jam or syrup (recipe for Wake-Up Syrup with pecans and optional bourbon follows). Yield: Serves 6-8.